The influential chef was recognized by The World's 50 Best as the ‘World's Best Female Chef 2023,’ a publication that highlighted her, not only for reflecting Mexico's biodiversity and its rich culture on the menus of her ‘Rossetta’ restaurant, but also for developing initiatives to push what judges consider to be the limits of what a restaurant can be in the modern world.

The post describes her as:

The thoughtful Mexican chef pushing gastronomy into the next era.

Reygadas’ Career

After graduating in English literature at the Universidad Autónoma of Mexico, Reygadas understood that her true passion was cooking, especially inspired by large family meals and the diverse culinary cultures of her country, which led her to enroll at the French Culinary Institute in New York (now the International Culinary Center).

Reygadas, who was born in Mexico City in 1976, spent several years working alongside Italian chef Giorgio Locatelli at his popular Michelin-starred restaurant, Locanda Locatelli, in London, from whom she absorbed key concepts that applied later back home.

Her flagship company, Rosetta, opened in February 2010 in an old mansion in Rome's historic neighborhood, outfitted with furniture Reygadas hand-picked from flea markets and second-hand sales.

50 new venues were added to Asia's 50 Best Restaurants 2023, sponsored by S.Pellegrino & Acqua Panna, in the 51-100 List. Check them out! #Asias50Best @sanpellegrino https://t.co/b7vfGU2zYv

— The World's 50 Best (@TheWorlds50Best) April 19, 2023

Master Baker

Reygadas is also recognized for being one of the first in Mexico City to understand the importance of bread as part of a refined meal, thanks to her studies of ancient artisan baking traditions, including the slow fermentation technique to develop her  own recipe for the perfect bread.

Thanks to its artisanal products, in 2012 Rosetta expanded into La Panadería de Rosetta, a bakery where loyal diners and the public can directly purchase Reygadas' creations.

“At her distinctive boho-chic flagship, Reygadas channels her research into Mexico’s biodiversity and seasons into an evolving à la carte menu. Among the chef’s most recognisable creations are savoy cabbage tacos with pistachio pipián sauce, sweet potato ravioli with matcha and corn tamales with smoked cream,” underlined The World’s 50 Best.

Reygadas also has other places in Mexico City, including the more casual Lardo, Café Nin, and Bella Aurora.

In addition, the chef has been curating and publishing a series of short texts she calls notebooks, featuring excerpts from academic texts she considers important in the modern gastronomy conversation, which diners can read on Rosetta.

“Through them, she hopes to raise awareness and encourage conversations around the ways in which health, culture and the environment all converge in gastronomy. In 2022, Reygadas launched a scholarship, called Beca Elena Reygadas, to give young women in the Mexican countryside the means to pursue a career in cooking,” was highlighted. 

Reygadas continues with the success of Latino chefs, recalling that the Colombian Leonor Espinosa was chosen as the best in 2022.